Pickled Pink Lady Apples
In partnership with Yes! Apples Ambassador, Brittany Arnett (@toastedtable).
Pickled apples? Sign us up. This creation is the perfect topping on your next slice of toast! A touch of tang combined with sweet spices and you've got delicious, mouth-watering apples in each bite!
Best For: Lunch, Sides, Snacking
Prep Time: 10 minutes
Chill Time: 48 hours
- 1 large Pink Lady apple, cored and thinly sliced
- 1 cup water
- ½ cup white wine vinegar
- ½ cup sugar
- 1 tsp whole all spice
- 1 tsp fennel seeds
- 1 tsp cardamon pods
- 1 cinnamon stick
- Add thinly sliced apples to a heatproof glass jar with lid. Really pack the apples in there!
- In a small saucepan, simmer water, white wine vinegar, sugar, and spices over medium-low heat, whisking occasionally, sugar is fully dissolved.
- Pour pickling liquid over apples. Cover jar tightly and refrigerate for at least 48 hours. Pickled apples store for up to 3 weeks in the fridge.